Chewy Ginger Molasses Cookies
Chewy ginger molasses cookies made with a 'no chill' cookie dough, filled with ginger flavor and a ginger sugar coating.
Servings: 16 large cookies
Equipment
Ingredients
Ginger Sugar Coating
- 67 grams coarse sugar or granulated sugar
- 1/2 teaspoon ground ginger
Cookie Dough
- 333 grams all purpose flour 11.7% protein
- 3/4 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground all spice
- 1/2 teaspoon fine sea salt
- 165 grams dark brown sugar
- 150 grams granulated sugar
- 196 grams unsalted butter 80-82% butterfat softened at room temperature, *see notes
- 32 grams creamy peanut butter
- 1 large egg (50 grams)
- 85 grams unsulphured molasses
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350℉ (180℃) and line a large rimmed cookie sheet with two sheets of parchment paper or a silicone baking mat.
- Make the ginger sugar coating by stirring the ingredients together with a fork or whisk in a small bowl. Set aside.67 grams coarse sugar or granulated sugar, 1/2 teaspoon ground ginger
- Combine the flour, baking soda, ginger, cinnamon, nutmeg, cloves, all spice, and salt in a medium sized bowl and whisk together. Set aside.333 grams all purpose flour , 3/4 teaspoon baking soda, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, 1/4 teaspoon ground all spice, 1/2 teaspoon fine sea salt
- In a large bowl, combine the dark brown sugar, granulated sugar, peanut butter and unsalted butter. Mix with a hand mixer on medium speed 2-3 minutes until creamy.165 grams dark brown sugar, 150 grams granulated sugar , 196 grams unsalted butter 80-82% butterfat, 32 grams creamy peanut butter
- Add the egg, molasses, and vanilla mixing to combine.1 large egg (50 grams), 85 grams unsulphured molasses, 2 teaspoons pure vanilla extract
- Spoon 1/2 of the flour mixture onto the molasses mixture. Mix again to incorporate and repeat with the remaining half of the flour mixture to form a thick cookie dough. Scrape the bottom and sides of the bowl with a spatula to make sure all ingredients are incorporated.
- Using a medium cookie scoop, measure out 3 tablespoon (62 grams) sized balls of cookie dough.
- Gently roll the cookie dough balls one at a time in the ginger sugar coating.
- Place cookie dough balls 2-3 inches apart on the prepared baking sheet, baking 4-6 cookies at a time.
- Bake cookies on the middle rack of the oven for 13-15 minutes or until just the edges are starting to brown. The cookies will look puffed and under done in the center.
- Remove the tray from the oven and place on a cooling rack for 4-5 minutes.
- Option to sprinkle additional ginger sugar on top of warm cookies.
- Carefully transfer warm cookies from the pan directly onto the wire cooling rack with a large flat metal or rubber spatula. The cookies will deflate and slightly firm into a chewy texture as they cool.
- Repeat with remaining cookie dough.
Video
Notes
Ingredients Used:
*Weighing flour is how I test all my recipes. The measurement I use: 1 cup of flour equals 125 grams. Please note that this amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. *Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.
- Flour: King Arthur AP Flour 11.7% protein
- Butter: American unsalted butter 80% butterfat
- Also tested with President unsalted butter 82% butterfat, resulted with slightly more tender melt in your mouth cookie!
- Peanut Butter: No-Stir JIF Creamy Peanut Butter
*Weighing flour is how I test all my recipes. The measurement I use: 1 cup of flour equals 125 grams. Please note that this amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. *Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.